For the chefs

Sujihiki translates as "flesh slicer", which describes its role well. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade i...

Crafted from premium diatomite excavated from Suzu City, Ishikawa Prefecture, this Shichirin grill stands out for its exceptional quality and perfo...

The Japanese word Gyuto (牛刀) literally translates to beef sword. The gyuto is the equivalent of the Western chef's knife, and is designed to c...

The Bunka is a general-purpose knife with a straighter edge profile than a santoku, which makes the rocking motion more difficult to perform. Howev...

Sujihiki translates as "flesh slicer", which describes its role well. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade i...

The Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to...

Oboro KnifeNSK KOGYO DIAMOND WHETSTONEWith sharpeners increasingly unable to use natural stones, the Oboro series was created after more than 18 mo...

Nakiri translates to "leaf cutter". The specialty of this type of knife is vegetable cutting. Its straight profile and blade height encourage a "pu...

The Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards. Deba litera...

Kiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, sim...

The Japanese word Gyuto (牛刀) literally translates to beef sword. The gyuto is the equivalent of the Western chef's knife, and is designed to c...

En général, la fabrication d’une lame est une collaboration entre un forgeron et un émouleur. La répartition des tâches et la spécialisation permet...

The Japanese word Gyuto (牛刀) literally translates to beef sword. The gyuto is the equivalent of the Western chef's knife, and is designed to c...

Hand forged in Kashiwa City (Chiba Prefecture) by Yoshito Yamakawa of Goko Forge, the Kogetsu Mandai series is made from Korikin stainless steel. K...

Forged from Aogami #2 by Tora Tamura and sharpened by Tateo Myojin, this very traditional sujihiki has a different touch due to its kiritsuke tip.P...

Forged by Kikuchiyo and honed by Manzo, this knife is an excellent value buy. Shirogami #3 is easy to sharpen and will tend to oxidize less quickly...

The Sakimaru is a variant of the Yanagiba knife that has the same function, namely the clean and precise cutting of sushi and sashimi. However, the...

The word Santoku translates as: three virtues, which can refer to the cutting of meat, fish and vegetables or to the following three types of cutti...

Yoshida Hamono is located in Saga Prefecture, a very rural area of Kyushu Island. Like many rural blacksmiths, they specialize in making agricultur...

Yoshida Hamono is located in Saga Prefecture, a very rural area of Kyushu Island. Like many rural blacksmiths, they specialize in making agricultur...

Yoshida Hamono is located in Saga Prefecture, a very rural area of Kyushu Island. Like many rural blacksmiths, they specialize in making agricultur...

There are several types of graters in Japan. By using the most suitable grater for each ingredient, such as Daikon Japanese radish and wasabi, you ...

Considered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and...